Rugelach
 
Cook time
Total time
 
Like my great-grandmother's matzo ball soup, this recipe was originally published in 1994 in a synagogue cookbook. The rugelach recipe was submitted by Joyce Kurtz, with additional tips by Diana Rosenthal.
Author:
Recipe type: Dessert
Cuisine: Jewish
Ingredients
  • ½ pound (8 ounces) butter
  • ½ pound (8 ounces) cream cheese
  • 2 cups flour
  • 1 cup brown sugar
  • 1 cup walnuts (chopped fine)
  • cinnamon, to taste, or mini chocolate chips
Instructions
  1. Cream butter and cream cheese and gradually add flour. Roll into a ball and chill overnight.
  2. Divide ball into 2 pieces and roll each into an ⅛ inch thick rectangular shape. Mix the brown sugar, nuts and cinnamon and liberally spread the mix on the dough. Roll jelly roll fashion, starting with the longest side of the rectangle.
  3. Cut ¾ inch slices and bake on a silicone mat at 350* for 20 minutes, or until brown and bubbling.
Notes
Nuts chopped fine with a food processor and mini chocolate chips are preferred as bigger chips or nuts will tear the dough when rolling up the logs.
Recipe by Baby Bird's Farm and Cocina at https://babybirdsfarm.com/rugelach/